Line Cook duties and responsibilities A Line Cook prepares food using recipes and menu items created by the Sous Chef and helps keep the kitchen running smoothly. Some of their key duties and responsibilities include: • Assisting with stocking and setting up the kitchen stations • Preparing food including cleaning and cutting the ingredients and cooking main dishes, desserts, appetizers and snacks • Plating prepared foods based on sous chef’s guidance • Working with servers to ensure that orders are completed according to request and on time • Washing and cleaning the kitchen and cooking utensils and storing the equipment at the end of shifts • Ensuring that the kitchen operation procedures and hygiene meet food safety standards and regulations